Chicken & Broccoli Frittata

Lower the calorie count using liquid egg whites in this frittata!

Chicken & Broccoli Frittata

Recipe by Chef BinksCourse: BreakfastDifficulty: Easy


Prep time




  • 2 tbsp. macadamia nut oil

  • 1 small onion, diced

  • 1/2 cup broccoli, chopped

  • 1/2 cup fresh mushrooms, sliced

  • 1 cup sharp cheddar cheese, shredded

  • 1/2 cup boneless chicken breast (cooked diced, half)

  • 2 cup sweet potatoes (peeled, diced)

  • 2 cups egg substitute (or 8 eggs, lightly beaten)


  • Preheat oven to 350°
  • Place potatoes in a medium saucepan with enough water to cover. Bring to a boil, and cook 10 minutes, or until tender but firm; drain.
  • While the potatoes are boiling, sauté one boneless chicken breast in a large non-stick, oven-safe skillet until cooked through, remove from pan, cool and dice.
  • In the same pan, heat macadamia nut oil. Add onion, broccoli, mushrooms, chicken and drained sweet potatoes. Sauté 3-4 minutes. Stir in an additional tbsp. oil.
  • Pour eggs to cover the vegetable mixture and let cook for 1-2 minutes
  • Place entire pan in preheated oven and bake for 10 minutes or until the top is slightly browned
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